I started posting here a couple weeks ago, just before Christmas, when I got a new electric smoker from LEM. I had a horrible time regulating temperatures and figuring out how to make it work. Thanks to everyone around these parts I'm happy to present my first batch of sausage, both fresh and smoked! I've tried to get this right the past few years, many mistakes and lessons learned. I finally have a product I can say beats the pants off anything store bought. I made 10 lbs of venison boerewors, my sister married a South African and I've been out to visit a couple times. I also did 10 lbs of smoked venison sausage - kielbasa and my take on a hot link. Both turned out fantastic, I'm happiest with the kielbasa but the hot links are serious business too. I also did 10 lbs of Italian sausage, straight pork shoulder with a little extra back fat. This is the boerewors mix, about 4 parts venison, 2 parts beef fat trimmed from our Christmas rib roast, and 1 part bacon. Froze it 30 minutes and ground once through 1/4" plate. The boerewors stuffed in 1 pound spirals. I pulled everything out of the fridge when I finished to load test my home made folding sausage rack. Hot links are front left, kielbasa's are the loops and the Italian sausage is in the back, the smaller links. After a day in the fridge I loaded the hot links and kielbasa in my LEM smoker. 1 hour to dry, 3 hours at 130 and 2 hours at 140 with hickory the AMNPS. This picture's from about 3 hours in. Then I bagged and finished real quick with the sous vide, took less than an hour to get to 152. Then I let them bloom for an hour. Lost a little fat, but they turned out amazing! If anyone wants recipes, let me know. Thanks for watching!